Well I had some egg whites winking at me last week after I separated them from their yolks for the sake of pastry cream. Macaron maker that I am, I couldn’t not use the whites, that would be sacrilege. So I let them come up to room temp and as always the formula worked to perfection! This month’s twist is that I used a new silicone mat that has whoopie pie shaped circles to fill.
This month’s flavor is espresso with buttercream and sea salt caramel filling. I really need to be more diligent about piping the filling. Using an offset spatula to fill them is less pokey, but not as darling as piping. Yes I just used “darling” to describe a baking component. There is no hope for this obsession….
Just to recap the first five macarons of the month favors:
January – lavender with buttercream and edible pearl dust